Bathed in Victory Grilled Cheese

Makes 2 sandwiches


  • 4 slices of thick cut bacon
  • 1 medium-sized yellow onion, sliced
  • 1 large handful arugula, washed
  • 1 teaspoon extra-virgin olive oil
  • 4 tablespoons butter, room temperature, divided
  • 4 slices Rye Bread
  • 5 ounces sliced Bathed in Victory, 1/2 inch thick
  • Pinch of salt


  1. Cook bacon in medium-sized sauté pan rendering off the fat.
  2. Remove bacon from pan, but keep the rendered bacon fat in the pan.
  3. Begin cooking onions in rendered bacon fat over high heat for 5 minutes, stirring frequently. Lower heat and cook for 20 minutes or until onions are caramelized and sweet tasting, stirring occasionally. Add up to 2 tablespoons of water to onions when necessary to prevent burning and sticking. Let cool.
  4. Toss arugula with olive oil in a separate bowl.
  5. Spread 1/2 tablespoon of butter on one side of each bread slice, using 2 tablespoons total. Begin building one sandwich by spreading 1/2 tablespoon of butter on the unbuttered side of one of the bread slices. Layer half the arugula on top of the butter, followed by half of the Bathed in Victory, half of the bacon and half of the caramelized onions. Top with another piece of bread, buttered side up. Repeat steps for the second sandwich.
  6. In a medium sauté pan over low-medium heat, melt the remaining tablespoon of butter and add the sandwiches, arugula side down. Resist the urge to flip until the first side is golden brown, 4 to 5 minutes. Flip, turn heat to low, salt the top slice of bread, and wait until the second side is golden brown, about 5 minutes. Serve immediately.
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